Cindi's Chicken Macaroni Salad

Refresh your potluck menu with the creamy, flavorful goodness of *Cindi's Chicken Macaroni Salad*. This crowd-pleasing dish combines tender elbow macaroni, juicy chunks of cooked chicken, and a medley of crisp vegetables like celery, red bell pepper, and red onion for a perfect balance of textures. The rich dressing, made with a tangy blend of mayonnaise, Greek yogurt, pickle relish, and a hint of mustard, brings everything together with a luscious, zesty punch. Hard-boiled eggs add a touch of heartiness, while fresh parsley offers a pop of color as an optional garnish. Quick to prepare and even better when chilled to let the flavors meld, this easy chicken macaroni salad is an ideal make-ahead recipe for picnics, barbecues, and weeknight dinners. Enjoy it as a side dish or a satisfying main course!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 2 cups Elbow macaroni
• 2 cups Cooked chicken breast
• 1 cup Mayonnaise
• 0.5 cup Plain Greek yogurt
• 1 cup Celery
• 1 cup Red bell pepper
• 0.5 cup Red onion
• 2 tablespoons Pickle relish
• 1 tablespoon Mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 pieces Hard-boiled eggs
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water to stop the cooking process.

Step 2

While the pasta cooks, chop the cooked chicken breast into small, bite-sized pieces. Set aside.

Step 3

Finely dice the celery, red bell pepper, and red onion. Set them aside in a large mixing bowl.

Step 4

Peel and chop the hard-boiled eggs into small pieces and add them to the mixing bowl.

Step 5

In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, pickle relish, mustard, salt, and black pepper to create the dressing.

Step 6

Add the cooked macaroni pasta and chopped chicken to the large mixing bowl with the vegetables and eggs.

Step 7

Pour the dressing over the pasta mixture and gently fold everything together until evenly coated.

Step 8

Taste and adjust the seasoning with more salt and pepper if needed.

Step 9

Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Step 10

Garnish with fresh parsley (optional) and serve chilled.

Nutrition Facts

Serving size	(1391.3g)

Amount per serving	% Daily Value*
Calories	3474.9

Total Fat 202.4g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 945.3mg	0%
Sodium 2677.5mg	0%
Total Carbohydrate 236.2g	0%
Dietary Fiber 14.1g	0%
Total Sugars 29.9g
Protein 167.8g	0%

Vitamin D 100IU	0%
Calcium 311.1mg	0%
Iron 13.0mg	0%
Potassium 1027.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 19.5%

Carbs: 27.5%